Meatless Monday-Fond of Farro
I am gaining confidence with my vegetarian meals and am a huge fan of Eating Down the Fridge. Weekly meal plans always go awry in our house with unexpected guests or eating out sneaking into the week and putting a kink in my grocery purchases. After the extravagance of the hefty Easter meal we all consumed, I was happy for the chance to make something light for this episode of Eating Down the Fridge. My daughter came home from school famished and this meal satisfied each of us for different reasons.
This was the first time I had used farro and I loved the nutty, chewy texture. It is a pure form of wheat, with the hull still intact and has been growing in the Mediterranean for thousands of years. When cooking, it releases a creamy, binding liquid making it good for risotto type dishes. It combined beautifully with the butternut squash and cauliflower.
Roasted Butternut Squash & Cauliflower with Farro
- Ingredients: (4 servings)
- 1/2 butternut squash, cauliflower head, 1c. farro, 1 sweet onion, salt&pepper to taste, dollop of sour cream, olive oil, butter
- Cook farro with 3c.boiling water and 1/2 t. salt. Let simmer for approx. 50 minutes after it comes to a boil. I had to drain off some liquid at the end.
- Cut squash and cauliflowerets into bite size pieces, lightly coat with olive oil and salt and pepper. Roast in 400 degree oven on baking sheet for approx. 15 minutes.
- Cut onion into rounds and caramelize in 1T. olive oil and 1 t. butter while vegies are roasting
- Drain farro if necessary and combine with roasted vegies and onion. Add a dollop of low fat sour cream and salt and pepper to taste.
- I think you could roast just about any kind of vegetables you have on hand. Combine with a salad of your choice and voila-dinner is served.